Traditional vsp training.
Alluvial soil in andean foothills with good drainage and medium fertility.
Mediterranean climate influenced by the breezes from the pacific ocean and the andean mountains.
Second half of march
Harvesting by hand, de-stemming and crushing.
Cold maceration for 12 hours to obtain the aromatic notes of fresh red fruits and the pink hue.
Fermentation in stainless steel tanks at low temperature between 13 and 15°c for approximately 18 to 21 days.
In stainless steel tanks.
Bentonite, pressure filter filtration and sterile membrane.
Bright pale pink color with an orange rim. The nose features great fruity expression with notes of raspberries, strawberries and slight citrus notes.
A refreshing, smooth wine with delicate hints of fruit.
Alcohol: 12,5 %
Acidity: 4,4 g/l
Residual sugar: 3 g/l